The buffet service is now found in many restaurant and hotel complexes, practiced at many celebrations. This is due to many factors: convenience, and savings on staff services, and the manifestation of trust in customers.
But what is it - a buffet? When did this system in the field of nutrition arise and where is it used?
What it is?
Buffet is a serving method, which consists in serving a considerable number of dishes, from which visitors choose what they want. Variations of dishes are displayed on a separately prepared table or issued on a special distribution line.
The visitor picks up the desired number of dishes on a tray and transfers to his table, starts a meal. There are no waiters, full self-service. And what’s most interesting, there’s no need to pay extra for each new approach to the table, the entire cost of the meal is included in the ticket price.
Surprisingly, the definition of "buffet" is only in Russian. The concept itself is common in other languages, but it is called differently. For example, in Asia and a number of European countries such a food system is called a “buffet”, while in Sweden itself it is called a “sandwich table”.
The concept can be interpreted as a tablecloth-self-assembly known to the Russian people.
Name history
Buffet as a term exists exclusively among the Russian-speaking people. But why did this happen? There are several versions to explain this.
According to one version, this concept appeared in Russia, its sailors "brought" from the countries of Scandinavia. The thing is that foreign residents, in order to feed foreign guests, procured huge quantities of provisions with a long shelf life of meat, fish, mushrooms, vegetables and other things. Scandinavian residents were always ready for the visit of sailors.
According to another version, food like a buffet originated in Russia from the concept of "vodka snack". But this opinion is not so widespread, since such a serving of dishes is not based on the supply of spirits.
For residents of Sweden, this serving is called a “sandwich table”, where “sandwiches” refers to a varied, nutritious food. Moreover, food should have a long shelf life.
According to another version, the concept appeared among the peoples of Scandinavia, who adhered to the principle of self-organization and lack of external control. This is what once struck and delighted Russian travelers.
Characteristics
Catering buffet is a favorite serving option not only among restaurant owners, but also among visitors. And all because of the presence of features:
- the cost of dishes is lower than with the traditional way of eating;
- a wide selection of dishes at low cost is an attractive factor for visitors;
- lack of waiters who sometimes can delay service;
- saving time for both visitors and maintenance staff;
- unlimited number of approaches to the table with dishes.
The formation of the buffet is influenced by the religious and cultural views of a single nation. So, for example, some peoples "cannot live" without spices, while others exclude the use of pork or beef. As a rule, the buffet menu consists of European dishes, but some chefs can complement the menu at their discretion. And the quantity, and sometimes the quality of the food varies.
The buffet of the hotel restaurant depends on the starryness of the latter. As a rule, a five-star system has an all inclusive system, which includes an extensive self-service table with a huge assortment. By the way, this system also affects the flow of drinks.
So, if all inclusive is not provided in the hotel, then all drinks, including water, are offered for money. The exception is breakfast time.
Varieties
The buffet has a number of classifications based on the method of payment for the meal and the format for serving dishes.
The financial side of the issue divides this type of food into two types:
- Visitors are given the opportunity to choose any type of plate and make an unlimited number of approaches for food at one cost.
- Visitors eat on the so-called plate system. That is, the payment is calculated based on the size of the plate, the amount eaten or the number of approaches.
Serving formats subdivide the buffet into the following varieties.
- dishes of national cuisine;
- "salad bar" - food for those who skipped breakfast: light soups, salads, simple snacks and sandwiches;
- American table, which consists mainly of fast food, cola and fatty foods (such distribution lines are often practiced in beach areas);
- lunch buffet organized during the lunch break;
- coffee break, where hot drinks and accompanying snacks are served (organized between main meals);
- Weekend family dinner
- seafood table;
- banquet: a distinctive feature is that the distribution of alcohol, juices and mineral water is carried out by waiters.
How is it served?
The organization of the buffet is subject to a number of serving rules. The main condition is the distribution of food into groups:
- snacks
- hot meals;
- desserts;
- fruits.
For example, on one long table, the first dishes are displayed at the beginning, then the second, followed by desserts, etc. Placing dishes randomly, mixing is strictly prohibited. Meat should lie separately from fish, vegetables - from fruits and berries. Fish and seafood should be in the same sector.
If we draw an analogy, then the layout of food on the buffet can be compared with the layout of products on the market counter.
The ungrouping applies to dishes, drinks and sauces. The following serving rules must be observed:
- trays and wide dishes are placed at the same distance;
- for each dish, the presence of its appliance for laying is required, wooden or stainless steel, but not plastic at all;
- it is mandatory to organize separate tables for drinks (usually placed closer to the entrance), as well as for used dishes (cleaned away from the general table and closer to the kitchen);
- sauces and seasonings are laid out in special containers and placed next to the food to which they are suitable;
- ceramic sockets are used for honey, yogurt and jam.
In hotel restaurants and at separately organized banquets, there is a system for changing dishes. So, in hotels, all food is laid out on the table immediately, and at banquets, the frequency of change of dishes is required.
Order of dishes
So, banquet dinners, lunches and breakfasts are served with a change of dishes.
- Snacks and sandwiches are served from the very beginning of the banquet and are not cleaned until its end. But 1-2 times per hour, they are updated, replaced with more recent servings.
- Hot dishes are served just before eating so that they do not cool.
- Snacks are laid out on metal dishes to cool, and salads, as a rule, are laid out in a ceramic container.
- Bread and bakery products are laid out in wicker baskets.
- Often used are multilevel plates that save space on the table.
- Drinks are already served poured into glasses and served by waiters on trays. Since they diverge quickly, this saves space on tables and does not run out of drinks.
Table decoration
The buffet must be decorated, this is also one of the conditions for its design.
- If the banquet is held in a festive atmosphere, then the presence of flowers on the table is necessary. Moreover, their change should be carried out several times in the evening.
- The tablecloth should be long and wide, but not touch the floor, and not reach it by 10 cm.
- Napkins for this type of meal are paper. This is explained by the fact that it is convenient to throw them away right away, and not to put dirty cloth napkins on the table, thereby cluttering it.
- The table should be designed in combination with the general interior of the hall, it should be distinguished only by the abundance of dishes.
- It is not forbidden, and sometimes even appropriate, to use high candlesticks or candelabra. Their arrangement is carried out at the edges of the table.
The composition of the menu in hotels
There are celebrations with a buffet, when it can accommodate only snacks and light salads or, conversely, heavier food. But in that, and in another case, food should already be served in portions, so that it was easy to take to your plate.
Since the buffet is often practiced in hotels, a menu should be drawn up there. And it has no limitations.
The menu consists of the following categories of dishes:
- snacks and sandwiches;
- hot liquid dishes;
- hot meat and fish dishes;
- side dishes;
- desserts;
- the drinks.
But for breakfast, lunch and dinner, the menu is different, where some categories of dishes may be excluded.
How to behave when you first appear at the buffet?
So, for the first time, when you face a table that is bursting with food, a person can get confused, because he is used to the traditional serving of dishes. How to behave in this case?
- Take a closer look: there are all dishes on the table (first, second, snacks, etc.). Decide what you want to taste.
- Dishes and appliances are either on a separate table, or on the same, but somewhat separate.
- Take a plate, knife and fork in your left hand, and with your right put food on your plate. You do not need to be greedy, impose a little.
- Before eating in some countries, it is customary to drink a glass of juice. Therefore, take it, and also do not forget about bread.
- Sit at the selected table, put the plate, and on the sides of it lay out the devices: fork on the left, knife on the right. Set juice in front of you, and bread to your left.
- As soon as you finish eating, put the appliances parallel to the plate, with the knife pointed to the fork, and the fork with the concave part to the dishes. This will signal to the waiter that the appliances can be cleaned.
Conclusion
The buffet has recently become the most ordered way of serving dishes at celebrations, because it is convenient: frees up space, expands the selection, saves time, saves the budget, allowing you to refuse the services of staff.
But it is not known from where such a method of filing came from.